Meal and wine pairing
Photo by Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/53075767112/
Palette rosé
Serve at: 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
This drink is paired well with:
Meal families
Seafish
Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
Mushrooms, Vegetables, Pasta and Rice
Caponata
Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.
Served hot or cold.
Condiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
Mushrooms, Vegetables, Pasta and Rice
Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
Miscellaneous
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Mushrooms, Vegetables, Pasta and Rice
Hummus
Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.
Sauces
Montpellier butter
Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.
Offal and tripe
Pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Seafish
Provençal-style tuna
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Mushrooms, Vegetables, Pasta and Rice
Red mullet risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.